Behind the Line: Randy Zweiban
Topic: On the Job
Ingredients
What is the one fall ingredient you wait for each year?
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
Recently posted to On The Menu
Shellfish Paella | mussels, cockles, shrimp, linguica sausage, saffron rice
Shellfish Paella | mussels, cockles, shrimp, linguica sausage, saffron rice: ($23)
So we have had a few different paellas on the menu over the last year and we just started this one last weekend. We get great short grain rice f...
more »Pairing: Vina Sastre Rosado, Ribera del Duero, Spain 2011
custom (serviceware/plateware/silverware), farmers' market, historical dish, olives (Castelvetrano, house-grown, other specialty), onion (Tropea or other specialty), specialty serviceware/plateware, and sustainable
Posted 10/04/12 - Share this entry
Onion Soup | sherry, pepper jack toast
Onion Soup | sherry, pepper jack toast: ($8)
I have always been a fan of the classic French Onion soup. We have been getting soem beautiful onions all summer and into fall from Nichols and ...
more »farm-raised, farmer (local/regional), onion (Tropea or other specialty), and small plate
Posted 09/27/12 - Share this entry
Spinach and Radish Salad | Michols Farm, hearts of palm, papaya, guajillo vinaigrette
Spinach and Radish Salad | Michols Farm, hearts of palm, papaya, guajillo vinaigrette: ($9)
We started to get some of Nichols Farms Spinach a few weeks back. The spinach is very sturdy and has a full flavor so I wanted some ingredients and... more »
farm-raised, farmer (local/regional), farmers' market, and raw
Posted 04/27/12 - Share this entry
